Kaushy Patel offers up veggie dishes with real zing in Prashad

Cookbook review: Kaushy Patel’s Prashad cookbook takes you through exactly how her delicious meals are put together, although to get the most out of the book’s varied chapters, you’ll need to stop at an Indian grocer’s.

Speedy Spicy Sweetcorn is one to try (Picture: File)

Having come to England from northern India in 1966 without speaking a word of English, Kaushy Patel isn’t the sort of woman to be alarmed by Gordon Ramsay .

In 2010, Prashad, the Bradford restaurant she runs with her family, was runner-up in Ramsay’s Best Restaurant on Channel 4.

A cookery book was perhaps the inevitable result of being on the TV but Prashad feels like a hand-me-down recipe file stuffed with Gujarati gems. Some are from Patel’s beloved grandmother and others, such as the spicy sweetcorn, are recipes that the family cook for each other – there’s a story attached to most of them.

Informative: Kaushy Patel’s Prashad (Picture: File)

To get the most out of the book’s chapters on street snacks, mains, rice and breads, starters and sides, you’ll need to stop at an Indian grocer’s but there’s also plenty that can be done with supermarket supplies. I tried the cauliflower and pea curry, which is slightly sweet and very wholesome, and benefits from a zingy ginger and chilli masala paste.

For afters or with coffee, the dense, brilliant white Indian coconut fudge is the quickest sweet I’ve ever made – and there’s no fiddling about with sugar thermometers.

Extensive meal planners at the back of the book show how it’s all put together and the special-occasion feast that features no fewer than 11 dishes truly is a feat of Ramsayan proportions.

Step 1: Put the sugar and water into a medium pan over a medium heat, stirring occasionally. Once the sugar has dissolved, simmer for 2-3 min, stirring all the time, then stir in the milk powder and coconut.

Step 2: Reduce the heat to low and stir until the mixture comes together, then remove from the heat. Use the ghee to grease a 16 x 16cm square tin.

Step 3: Put coconut mixture into the tin and press down to flatten. Using a sharp knife, score it into 16 squares. Leave to cool for 30 min, then use a spatula to lift the squares out of the tin and on to a plate. Store any leftovers in a container for up to three days.

Step 1: Crush the chillies, garlic and ginger together with a pinch of salt using a pestle and mortar (or a blender) to make a fine masala paste. Heat the oil in a large pan over a high heat for 30 seconds, then add the mustard seeds. Once they start to pop, reduce the heat to low while you stir in the asafoetida and sweetcorn, then return the heat to high again and fry together for a minute.

Step 2: Add the masala paste and turmeric and stir for 30 seconds, then add the peanuts, salt, coriander and sesame seeds. Stir well, then reduce the heat to medium and leave to cook uncovered for 3 mins, stirring occasionally.

Step 3: Remove from the heat, cover and set aside for at least 5 mins while the flavours develop. Serve with a sprinkling of sev over each helping and with lemon quarters for squeezing over.

PEA AND CAULIFLOWER CURRY

This dish appeared on the first restaurant menu at Prashad , and seven years on is still remembered fondly by my customers. The combination of cauliflower and peas is characteristic of traditional Gujarati cooking – we love good textures and a little sweetness in our cuisine. If you are using frozen peas, I recommend you use petits pois, as they are smaller and sweeter than ordinary garden peas.Ingredients(Serves 4)100ml sunflower oil1 teaspoon cumin seeds1 teaspoon brown mustard seeds½ teaspoon asafetida1 medium cauliflower, cut into 1cm pieces1 teaspoon turmeric1 tablespoon ground coriander1½ teaspoons salt1 teaspoon sugar400g fresh or frozen peas1 medium tomato, finely chopped1 large handful fresh coriander, roughly choppedMasala3–6 fresh green chillies, seeds left in5cm root ginger, peeled and roughly choppedPinch of saltMethod

Step 1: Crush the chillies and ginger together with a pinch of salt using a pestle and mortar (or a blender), to make a fine masala paste. Heat the oil in a large thick-based frying pan over a medium heat for 30 seconds, then add the cumin and mustard seeds. When the mustard seeds start to pop, reduce the heat to low and stir in the asafetida. (Heating the spices in this order is essential to the flavour.)

Step 2: Add the cauliflower, then return the heat to medium and stir in the masala paste, turmeric, ground coriander, salt and sugar, plus 75ml of boiling water (if using fresh peas – I find that frozen peas don’t need it). Cover the pan and leave to cook for 8–10 minutes, stirring every few minutes. Stir in the peas and tomato, cover the pan again and cook for a further 3–5 minutes.

Step 3: Remove from the heat and sprinkle with the chopped coriander, then leave to rest, covered, for 5 minutes or so, to let the flavours develop.